Recipe: Perfect Bee Sting Brussel Sprouts

Bee Sting Brussel Sprouts. These oven-roasted brussels sprouts are all you need right now. Brussels sprouts…love them or hate them? If you're not a huge I, for one, LOVE brussels sprouts.

Bee Sting Brussel Sprouts Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. You can cook Bee Sting Brussel Sprouts using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bee Sting Brussel Sprouts

  1. It’s 1 pound of brussels sprouts trimmed and halved lengthwise.
  2. Prepare 2 tablespoons of olive oil.
  3. Prepare 1/3 cup of soppressata (I didn't have this so I used pancetta).
  4. You need 2 tablespoons of honey.
  5. Prepare 1 tablespoon of red wine vinegar.
  6. You need 1/4 teaspoon of crushed red pepper.
  7. You need of grated parmesean for topping.

Mix them in a bowl with the olive oil, salt and pepper. My favorite classic Roasted Brussels Sprouts recipe! It's quick and easy side dish to make, naturally gluten-free and vegan and healthy, easy to customize with favorite seasonings or sauces, and SO delicious. Honey Roasted Brussel Sprouts are crisp on the outside, and tender on the outside for a totally delicious vegetable side dish.

Bee Sting Brussel Sprouts instructions

  1. On rimmed baking sheet toss brussels sprouts with oil. Season if you like..
  2. Roast at 425° until crisp-tender and lightly charred, about 20 minutes.
  3. Toss with soppressata, honey, vinegar, and crushed red pepper..
  4. Roast until glazed, about 3 minutes. Top with cheese..

There are endless ways you can cook vegetables. Roasting is the perfect way to enjoy brussel sprouts. Sauteed Brussel Sprouts are finally taking their place in the side dish spotlight because they are so elegant and easy to prepare. Brussel sprouts will retain their shape even if they are cut into quarters, wedges or coins due to their tightly packed leaves. For this recipe I cut them into halves from.

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